The Best Homemade Guacamole Recipe

This simple homemade guacamole recipe is easy to make and absolutely the best. A must for any party and especially for game days and the Super Bowl!

Confession: I might just be the pickiest food blogger on the planet.

It took me a bit of time to warm up to avocados (I think it was the texture issue?), but once I decided that I liked them, I was all-in on guacamole. Once I finally started scooping it onto my tacos and fajitas when my husband and I would go out for Mexican, I started experimenting with different ways of making it at home.

After making tons of tweaks and adjustments here and there, about five years ago I finally found what I think is the ultimate winning combination of flavors, and it’s the only version that I’ve made since. I absolutely adore this guacamole recipe, and I think you’re going to love it just as much as I do!

MY OTHER RECIPES

So, How Do You Make Basic Guacamole?

While there is not one universal guacamole recipe, the most basic guacamoles are made with just avocados and sea salt. However, most recipes do include other ingredients such as garlic, onion, cilantro, chili or cayenne pepper, jalapenos, tomato, and additional seasonings. There are a million different ways you can make guacamole based on your personal preferences and how simple or spicy you like it.

I’ve tried many different variations and have settled on my favorite combination of ingredients, which includes:

Avocados

Lime juice

Onion

Cilantro

Jalapeno

Garlic

Salt

Cumin

Cayenne pepper

I love minced onion and jalapeño, both for a little bit of crunch and an extra kick. A small amount of salt, cumin and cayenne are thrown in, which gives the guacamole a subtle, smoky spiciness. The mixture isn’t very spicy, but isn’t bland either, which can often be a problem when it comes to guac. I’ve also used chili powder instead of cumin, but prefer the smokiness that the cumin imparts.

And now, one of the biggest issues with homemade guac…

How Do You Keep Guacamole From Browning?

It’s no secret that once avocados are out in the open and exposed to air, they will begin to brown. The lime (or lemon juice, if you use that) helps to slow the oxidation, but there are a few other steps you can take to keep the guacamole fresh and green while everyone is chowing down:

Place the avocado pit in the container with the guacamole.

Press plastic wrap directly onto the surface of the guacamole to trap air if you need to store leftovers.

Smooth the guacamole into an even layer then very slowly drizzle some water on top. It will create a layer on top of the guacamole and prevent air from reaching the guac… simple drain off before serving.

Guacamole is definitely one of those things that is best made fresh right before serving, but if you need to make it ahead of time or store leftovers, use one of the tips above to reduce browning as much as possible!

What Do You Eat With Guacamole?

If you’re not sure what to do with a big batch of guacamole, there are no shortage of ideas… obviously the most common is to grab a bag of tortilla chips and dig in, but there are so many other options, too, especially if you have leftovers:

Use it as a condiment in place of mayonnaise on a sandwich

Smear it on a piece of toast for breakfast

Spread it on a tortilla for a lunch wrap

There are so, so many different versions of guacamole that you could make to suit whatever your tastes are, and to change things up from time to time. Pick out your very favorite tortilla chips and settle in for a night of sports or movie watching!

Directions:

Slice each avocado in half, remove the pit and scoop the flesh into a medium bowl. Add the rest of the ingredients and use a potato masher or large fork to mash the mixture until the avocados are mostly broken down but still have a chunky consistency. Give a final stir with a spoon and serve immediately with tortilla chips.

The guacamole can be stored in an airtight container with plastic wrap pressed directly on top of the guacamole in the refrigerator for up to 2 days.

I’m embarrassed to admit…I’ve never tried avocado. I too am a very picky eater but I’ve gradually been trying new foods, avocado is on my list of things to try soon & this dip makes me want to give it a try soon! Looks delish!

I totally hear you, like I said, I’ve always been super picky, so me trying new things is always a work in progress. If it helps, avocado is totally mild and really just takes on the flavor of whatever you’re seasoning it with… hope you try and enjoy!

Oh how I love guac! And I agree with your line up of ingredients. I use the same ones in my fresh, homemade guac. Except for the jalapeños, and I use red onion rather than yellow. I think I could eat a few scoops (b.i.g.) of it now! This is a great combination of flavors. I admit I never measure and use the taste test to determine if the flavor has hit its sweet spot (so yes, I may eat 1/2 the guac before its actually done ;) . . . . JK), so I appreciate having some measurements available (so that I can actually share the guac with others ;) ). Thanks for posting it again!

cant wait for avocado season in PR! out of season they are too expensive here which is ridiculous since we get a surplus of them where everyone is trying to get rid of them a couple months a year. haha love avocado, love guac!

I’m anxious to try this! I’ve been using Ina Garten’s recipe for many years, and love it. She uses lemon juice instead of lime, which I kind of like, and tabasco instead of jalapenos. I would love to have a guacamole sampler party!

That sounds just about how I make it! Except I’ve discovered that red onion works better for me. Not quite as potent as regular (or even sweet) onion while still giving nice flavor. I’ll definitely be making some tomorrow!

Feliz Cinco de Mayo! I love avocados and like trying different varieties. Haas is the most common, probably because it does well in shipping all over the world. One of my favorites was from someones backyard. It had a very thin skin and bruised easily, but it was full of flavor and had a very creamy tasty texture. Another interesting variety is Bacon (named after a person, not a pig part), which is large but a little stringy.

Yes, and making your own guac is becoming more and more important now that Chipotle is thinking about axing it from it’s menu. I mean, who would have thought that day would come? I don’t mean to sound desperate, but c’mon!

welcome to brown eyed baker!

Hello and welcome to this delicious little corner of the web! Here you'll find approachable recipes for desserts, comfort foods and easy dinners.

I reside in Pittsburgh, Pennsylvania with my husband, our two sons and daughter, and two Golden Retrievers.